This white bean and tomato ragout requires only a handful of ingredients, so the quality of everything is more important. Look for plump tomatoes (the green ones work best in winter), good olive oil and fresh rosemary (dried won’t give the same flavor). Whip up this ragout for a quick lunch or easy dinner, or make it for weekend brunch and top with a fried or poached egg. Despite being vegetarian, stuffed cannellini beans take on a meaty quality that is satisfying and nutritious.
Add variety and creativity to your lunch by working this activity into your rotation. It has 17 grams of fiber, 20 grams of protein and works with vegetables.
Working hours: Section 15 | total time: 20 minutes
Tomato and White Bean Ragout on Toast
Efrata
- 2 tbsp olive oil, divided
- 2 large garlic cloves, divided, 1 soft and 1 whole
- 1 pint cherry tomatoes
- 1/2 tsp rosemary, fine
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1 15-oz. can reduce sodium cannellini beans, rinse and drain
- 2 pieces of bread dough
Instructions
In a medium skillet, heat 1 tbsp olive oil. Add the garlic and cook over low heat until fragrant, about 1 minute. Add the tomatoes, rosemary and a pinch of salt and pepper. Cover and cook until tomatoes begin to soften and split, about 5 minutes.
Add beans to 1/4 cup water. Cover and cook for 5 minutes, then uncover and cook, stirring occasionally, until the ragout begins to thicken, about 2 more minutes. Season with salt and pepper.
Meanwhile, sprinkle the bread with the remaining olive oil and toast until golden brown. Brush both sides of the toast with the remaining garlic cloves.
Transfer the toast to two plates and pile the ragout on top. Sprinkle freshly ground black pepper. Serve immediately.
Serves: 2 | Amount of serving: 1 cup ragout and 1 slice of bread
Meals (per hour): Calories: 468; Total fat: 15g; Saturated fat: 3g; Monounsaturated fat: 10g; Polyunsaturated fat: 2g; Cholesterol: 0mg; sodium: 570mg; Carbohydrates: 64g; Dietary fiber: 17g; Sugar: 8g; Protein: 20 g
Food: Calcium: 13%; Iron: 42%; Potassium: 1225mg; Vitamin A: 25%; Vitamin C: 36%
Published March 18, 2021; Updated March 2026
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